Gingerbread marshmallows

Name: Gingerbread marshmallows
Prep time: 15 min
Total time: 15 min
Yield: 30 -40
Ingredients: Gingerbread marshmallows; 2 packets powdered gelatine; 120 ml | 1/2 cup cold water; 440 g | 2 1/4 cups caster sugar; 80 g | 1/4 cup golden syrup; 80 g | 1/4 cup light corn syrup; 1 tbsp treacle or molasses; 200 ml | 3/4 cup water; 1-2 tbsp dark rum; __________; 2 tsp ground cinnamon; 1 tsp ground ginger; 1/4 tsp ground cloves; 1/4 tsp freshly grated nutmeg; Zest of half an orange; 60 g | 2.1 oz Green & Blacks Maya Gold chocolate; 5 tbsp icing sugar; __________; You will need; Sugar thermometer; Slightly deep tray or square cake pan; Silicone spatula - wiped with oil; Cookie Cutters

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
30 -40
Course
Dessert

Gingerbread marshmallows

Shawn Wheeler

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Homemade gingerbread marshmallows are a revelation – wonderfully soft, fluffy and delicious, they make the perfect festive edible gift.

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Ingredients

Servings

Gingerbread marshmallows
2 packets powdered gelatine about 3 tbsp
120 ml | 1/2 cup cold water
440 g | 2 1/4 cups caster sugar
80 g | 1/4 cup golden syrup
80 g | 1/4 cup light corn syrup or liquid glucose
1 tbsp treacle or molasses optional
200 ml | 3/4 cup water
1-2 tbsp dark rum optional
__________
2 tsp ground cinnamon use ground Cassia if you can find it - more aromatic
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
Zest of half an orange optional
60 g | 2.1 oz Green & Blacks Maya Gold chocolate finely grated
5 tbsp icing sugar 2 tbsp cornflour, 2 tbsp cocoa powder, 1 tsp ground cinnamon, sifted for coating
__________
You will need
Sugar thermometer
Slightly deep tray or square cake pan aprox. 30x20x5cm (12x8x2 in) oiled and lined with baking paper
Silicone spatula - wiped with oil
Cookie Cutters optional

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Instructions

Oil your pan or cake tin. Line with baking paper and oil again. Oil a silicone spatula.
Put the cold water in the bowl of your stand mixer and sprinkle the gelatine on top. Let it swell or 'bloom'.
Put the remaining water, sugar, corn syrup, golden syrup, treacle and rum in a medium deep saucepan. Clip on a sugar thermometer and bring to the boil. Keep boiling until it reaches 120C | 248F (firm ball stage).
Meanwhile add the spices to the gelatine and whisk together at high speed.
When sugar reaches the right temperature slowly add it to the gelatine - down the side of the mixing bowl - while whisking at slow speed initially and increasing to high speed once all syrup is added. Keep whisking for several minutes (can take up to 10-15 mins) until the mixture is thick, glossy and bubblegum-like.
Stir in the orange zest and grated chocolate. Spoon the marshmallow into the prepared pan and spread evenly. Dust with the coating and leave to set at room temperature for 2 hours (or longer). (I used a small amount of marshmallow spread thinly of a second tray to create the small gingerbread mallows).
Use a greased pizza wheel or a sharp knife to cut the marshmallows into cubes. Or use greased cookie cutters to create shapes. Toss them in the coating so that they are covered all over (otherwise they will dry out). Store in an airtight container for up to two weeks.

Notes

If you can't find golden syrup you can use all light corn syrup or liquid glucose (160g or 1/2 cup). Do not be tempted to get heavy handed with the rum - too much and the mallows will not set.